Recipe Ingredient
- 1.5kg chicken
- 1 tbsp coarse salt
- 1 tsp turmeric powder
- 2cm knob galangal, smashed
- 2 stalks lemon grass, smashed
- 1 tbsp tamarind paste mixed with 100ml water, squeezed and strained for juice
- 1 tbsp meat curry powder
- 500ml coconut milk squeezed from 2 grated coconut
- Ground ingredients:
- 15 dried chillies, soaked to soften
- 1.5cm knob ginger
- 4 cloves garlic
- 15 shallots
- 1 stalk lemon grass
- Seasoning:
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Cut chicken in half and make several slits in the breast and thighs.
- Rub chicken with salt and turmeric powder and leave aside for at least 20 minutes.
- Combine ground ingredients with curry powder, coconut milk, asam jawa juice, seasoning, galangal and lemon grass in a big pot.
- Bring to a slow boil. Stir constantly for about 20 minutes or until the gravy is thick.
- Add chicken and cook until gravy is reduced and meat is tender.
